This Weeks Eats 1.25.15

I'm getting this post up a bit late because we enjoyed this amazing Seattle weather to the fullest today.  Apparently January 25th is a pretty sure bet for a lovely day around these parts, because my Timehop pulled up a sunny and warm post-run photo from last year.  This year, it was a perfect day to meet the new lion cubs and enjoy a visit to the zoo.

Afterward, with my belly full of Dippin' Dots, I still made it out for a nice run in the late afternoon.  Now we're sitting with the windows cracked and looking forward to a few more days of this June like weather.  Might have to fire up the grill this week...
Crock Pot Steak Chili

What you'll need:
1 cup dry pinto beans, rinsed (or put a can in about half way through cooking)
1/2 pound steak
1 14-ounce can whole, peeled tomatoes, with juice (I use petite diced)
2 cups broth (beef, chicken, or vegetable work fine)
1/2 yellow onion, diced
2 Tablespoons tomato paste
2 Tablespoons brown sugar
1 Tablespoon chili powder
1 Tablespoon ancho chile powder
1 Tablespoon unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon salt

Throw it all in the pot and cook on low about 5-6 hours, or if you're using canned beans you can put it on high for 3-4.

As always, I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyers - be sure to check out all the great weekly menus!


  1. Your menu sounds wonderful! Have to ask. What is Bucatini? Checking out the link now.

  2. The crock pot steak chili sounds amazing! Let me know how it turns out!